Marinated Portobello Mushrooms

Portobello mushrooms have such a meaty flavor that they can be used in place of meat in many recipes. They will boost your fiber, protein, and B vitamin intake. They also give you a nice dose of the antioxidants vitamin C and selenium. Free radicals beware! You can also include minced fresh herbs such as oregano and marjoram in the marinade for more flavor.

Serves: 6Hands-on: 10 minutesTotal: 3 hours 30 minutesDifficulty: Easy

Serves: 6


  • 6 portobello mushrooms
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 tsp. chopped rosemary
  • 1 tsp. kosher salt
  • ½ tsp. freshly cracked black pepper


  • Remove the stems from the caps of the mushrooms and scrape out the black membrane. Slice the stems in half.
  • Mix together the remaining Ingredients. Combine the caps and stems with the marinade in a plastic container; marinate for at least 3 hours.
  • Preheat oven to 400°F. Roast the mushrooms for 15 to 20 minutes on oven rack. Cut the caps into small wedges and serve.